Fruit and maple panna cotta

Preparation time 20 minutes

Total time: 2 hours 30 minutes

Ingredients

For the panna cotta

375 mL (1 1/2 cups) cow’s milk (or goat milk)
125 mL (1/2 cup) maple syrup
22 mL (1 1/2 tbsp.) unflavoured powdered gelatine (such as Knox), about 2 pouches
625 mL (2 1/2 cups) plain 10% M.F. Greek yogurt (or plain 10% M.F. goat milk yogurt)

For topping

30 mL (2 tbsp.) maple syrup
500 mL (2 cups) fruit (blueberries, grapes, cherries, strawberries, cranberries, pomegranate, or other small fruit)
60 mL (¼ cup) crushed nuts of your choice (optional)

Directions

FOR THE PANNA COTTA

Heat milk and maple syrup in a large saucepan over low heat until hot. Remove from heat; sprinkle gelatine over top and let sit 10 minutes.
Stir milk mixture well with a whisk and incorporate into yogurt in a large bowl.
Whisk mixture until smooth and even.
Pour mixture into a serving bowl and refrigerate until set, about 2 hours.

FOR THE TOPPING

Heat maple syrup in a large skillet over medium heat.
Add fruit and cook for 3 to 4 minutes.
Just before serving panna cotta, cover with fruit topping and sprinkle with nuts.

TIPS

The milk can be replaced by 35% M.F. cream. Use 500 mL (2 cups) cream to replace 375 mL (1 ½ cups) milk and reduce the amount of yogurt to 500 mL (2 cups).

The maple syrup can be replaced by honey.

It’s normal that the panna cotta will begin to melt if the fruit topping is still hot.

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